March 29, 2010
As part of digging up my herb bed, I harvested all the fennel that was growing. Fennel is not very friendly as a companion plant. In fact, John Jeavons’ book says “plant away from gardens; most plants dislike it”. Just wondering if anything will grow where the fennel was planted. Time will tell.
Meanwhile, one of my favorite ways to cook vegetables is to roast them. Fennel can be too strong for some people, and roasting really mellows the flavor. Cut it in fine slices, and toss it with olive oil and sea salt. Then, it goes into the oven at 400-450 until it’s golden brown. So yummy . . .